Toni Tipton-Martin | |
---|---|
Born | Los Angeles, CA | March 6, 1959
Education | Bachelors in Journalism, University of Southern California 1981 |
Awards | Julia Child Award, James Beard Foundation Award |
Website | https://tonitiptonmartin.com/ |
Toni Tipton-Martin is an African-American food and nutrition journalist and author of several cookbooks, including Jubilee. She serves as the editor-in-chief for Cook's Country. She received the Julia Child Award in 2021, and two James Beard awards.[1]
Tipton-Martin worked as a reporter for the Los Angeles Times in the 1980s.[1] She moved to the Cleveland Plain Dealer in 1991, where she was the first Black person to serve as editor of a food section for a large U.S. newspaper.[2] She was named as the editor in chief for Cook's Country in 2020, replacing former editor Tucker Shaw. Her role as editor-in-chief was noted as one of several Black women who were named to top roles for various magazines at the same time.[1][2] Tipton-Martin's books focus on the cooking of African Americans, and as part of the work involved in writing them, Tipton-Martin researched various historical cookbooks by Black Americans.[3][4] She self-published The Jemima Code after presenting it to an agent who then disappeared.[3] In 2005, she published a reprint of an early 20th century cookbook, [5] Tipton-Martin appeared in the Netflix docuseries High on the Hog.She moved to Baltimore in 2018 with her husband.[3] She is the mother of four.[6]
Tipton-Martin is the winner of two James Beard awards.[8] In 2016, she won the Reference and Scholarship award for The Jemima Code, and Jubilee was awarded Best American Cookbook in 2020.[9] She was the 2021 recipient of the Julia Child Award from the Julia Child Foundation for Gastronomy and the Culinary Arts.[10] Tipton-Martin is the recipient of the International Association of Culinary Professionals (IACP) Trailblazer Award (2020)[11] and its Book of the Year Award (2020, for Jubilee: Recipes from Two Centuries of African-American Cooking).[12]